Marinated and Grilled Flank Steak

grilled-marinated-flank-steak-recipeBeef is one of the foods I love, but I don’t have the opportunity to eat it very much. And frankly, that’s a good thing. Nothing beats a good flank steak, but it has to be done right. Flank steak is considered a “lean” cut of beef (very little marble) and, if not cooked properly, it can be tough. Marinating the meat overnight is also recommended as it helps to tenderize the meat. Make no bones about it, this is a “quick” cook. The inside should be red. It should also be sliced very thin against the grain when you’re ready to serve it.

There are two recipes here. They are distinguished the Ingredients (no. 1 and no. 2). The cooking process is the same.

Ingredients, No. 1

2 lb Flank steak

1/3 cup olive oil

2 tbsp balsamic vinegar

4 cloves minced garlic

1/3 cup low-sodium soy sauce or Tamari

1/4 cup honey

1/2 cup chopped fresh cilantro or 2 tbsp cilantro paste (in the tube)

Salt and freshly ground black pepper

Ingredients, No. 2

2 lb Flank steak

1/2 cup dry Sherry

1/2 cup low-sodium soy sauce or Tamari

2 tbsp minced garlic

2 tbsp dark brown sugar

1 tbsp tomato paste

1 tbsp fresh-ground rainbow (white, red, black) pepper

1 tbsp paprika

1 tbsp onion powder

1 tbsp dried oregano

1 tbsp dried thyme

2 tbsp lemon juice

1 tsp cayenne pepper

Salt and freshly ground black pepper

Directions

Make 1/4-inch slices in the flank steak about an inch apart. Whisk all ingredients together. Place the steak and the marinating ingredients in a gallon freezer bag, and marinate overnight.

Lightly spray your grill with grill oil spray (or lightly coat your cast-iron grill pan). Fire it up until it’s hot. Before you grill the flank steak, apply salt and freshly ground black pepper (to taste). Grill the flank steak on each side for about 6 minutes. Remove from the heat and cover lightly with aluminum foil. Let it rest for about 5 minutes before slicing. When you slice the flank steak, slice thinly across the grain.

 

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